This Strawberry Upside-Down Cake is soft, moist, and beautifully caramelized with fresh strawberries on top. A touch of vanilla and lemon adds brightness and balance, making this cake perfect for dessert, afternoon tea, or special gatherings. Once flipped, the glossy strawberry topping makes it as stunning as it is delicious.
Ingredients
For the Strawberry Topping:
2 cups fresh strawberries, hulled and sliced
½ cup brown sugar
4 tbsp butter, melted
For the Cake Batter:
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp lemon juice
½ cup milk
Instructions
Preheat the oven to 180°C (350°F). Grease a 9-inch round cake pan.
Prepare the topping:
Pour the melted butter into the bottom of the pan. Sprinkle the brown sugar evenly over the butter. Arrange the sliced strawberries on top in a single layer.
Mix dry ingredients:
In a bowl, whisk together the flour, baking powder, and salt.
Make the cake batter:
In another bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time. Add the vanilla extract and lemon juice.
Combine:
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Assemble:
Carefully spread the batter over the strawberry layer, smoothing the top.
Bake:
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Flip and serve:
Let the cake cool for 10 minutes, then run a knife around the edges and invert onto a serving plate. Let the pan rest for a moment before lifting it off.
Serving Tip
Serve warm with whipped cream or vanilla ice cream for an irresistible dessert.